If you crave bold flavors with minimal fuss, this Sheet Pan Shrimp Fajitas Recipe is about to become your new go-to dinner. Bursting with juicy shrimp, vibrant bell peppers, and sweet red onions all roasted together in a spice-packed medley, it’s a delightful combination of textures and tastes. The magic happens on just one sheet pan, which means cleanup is a breeze, and the vibrant colors make the whole meal a feast for the eyes as well as the palate. This recipe proves that creating restaurant-quality fajitas in the comfort of your home kitchen can be quick, simple, and incredibly satisfying.
Ingredients You’ll Need
Nothing fancy, just essential ingredients that pack maximum flavor, colorful presentation, and contrasting textures. Each item plays a vital role here—from the succulent shrimp adding protein, to the bell peppers and red onion providing crunch, sweetness, and those perfect smoky charred notes.
- Shrimp (1 pound peeled and deveined): Choose medium-sized shrimp (16-20 or 21-30 count) for tender, juicy bites that cook quickly and evenly.
- Bell peppers (2, red and yellow, thinly sliced): These bring sweet crunch and vibrant color to the dish.
- Red onion (1 medium, thinly sliced): Adds a touch of sharpness and depth that balances the sweetness of the peppers.
- Olive oil (3 tablespoons): Coats everything and helps the spices stick while roasting, locking in moisture.
- Garlic powder (1 ½ teaspoons): Gives a warm, savory undertone without overpowering the shrimp.
- Chili powder (1 ½ teaspoons): Brings smoky heat that wakes up all the other spices.
- Ground cumin (1 ½ teaspoons): Adds earthiness, a classic fajita flavor essential.
- Paprika (1 ½ teaspoons): Offers a subtle sweetness and vibrant color enhancement.
- Onion powder (1 ½ teaspoons): Intensifies the onion flavor without extra moisture.
- Kosher salt (2 teaspoons, or to taste): Enhances every flavor layer for that perfect balance.
- Lime (1, for serving): Fresh juice brightens and lifts the rich spices right before serving.
- Cilantro (½ cup chopped, for serving): Adds a refreshing herbal punch to finish the dish.
- Flour tortillas: Soft, warm wraps that hold all the juicy ingredients together delightfully.
How to Make Sheet Pan Shrimp Fajitas Recipe
Step 1: Preheat and Prepare Your Pan
Start by heating your oven to 425°F and lining a large sheet pan with parchment paper. This keeps things from sticking and makes cleanup practically effortless, which is a huge bonus when you’re aiming for a quick and easy dinner.
Step 2: Combine and Season the Ingredients
In a big bowl, toss the peeled and deveined shrimp with the thinly sliced bell peppers and red onion. Drizzle generously with olive oil, then sprinkle with garlic powder, chili powder, cumin, paprika, onion powder, and kosher salt. Toss everything together until each piece is evenly coated in that flavorful spice blend.
Step 3: Spread and Roast
Arrange the shrimp and vegetable mixture in a single, even layer on the prepared sheet pan. Make sure they’re not crowded so everything roasts perfectly. Pop the pan in the oven and roast for 12 to 13 minutes until the shrimp turn pink and opaque, and the vegetables become tender with those beautiful lightly charred edges everyone loves.
Step 4: Finish with Freshness
As soon as you take the sheet pan out of the oven, squeeze fresh lime juice over the shrimp and veggies, then sprinkle on chopped cilantro. This fresh burst of citrus and herbaceous brightness ties all the flavors together beautifully.
Step 5: Serve It Up
Warm your flour tortillas, then pile on the shrimp and veggies right from the pan. Add your favorite toppings if you like, and dig in!
How to Serve Sheet Pan Shrimp Fajitas Recipe
Garnishes
While the lime and cilantro are perfect finishes, feel free to sprinkle on some sliced avocado, crumbled queso fresco, or a dollop of sour cream to make the fajitas pop with creaminess. A scattering of sliced jalapeños or a drizzle of hot sauce is excellent for some heat lovers.
Side Dishes
This Sheet Pan Shrimp Fajitas Recipe shines best when paired with simple sides like Mexican rice, black beans, or a fresh corn salad. A crisp green salad or tangy slaw also adds a refreshing crunch to round out the meal perfectly.
Creative Ways to Present
Beyond the classic tortilla wrap, try serving the shrimp and veggies over a bed of cilantro-lime rice for a fajita bowl. Or layer them into nachos for a fun twist. They also make a colorful taco salad topping when tossed with lettuce and your favorite fixings.
Make Ahead and Storage
Storing Leftovers
Store any leftover shrimp fajitas in an airtight container in the refrigerator and enjoy within 2 days for the best flavor and texture. Keeping the shrimp separate from the tortillas helps preserve freshness.
Freezing
You can freeze the cooked shrimp and veggies in a freezer-safe container for up to 1 month. Thaw overnight in the fridge before reheating. Avoid freezing the tortillas as they don’t freeze well.
Reheating
Reheat leftovers in a hot skillet or oven to maintain a nice texture, avoiding the microwave which can make shrimp rubbery. Warm the tortillas separately to keep them soft and pliable.
FAQs
Can I use frozen shrimp for this Sheet Pan Shrimp Fajitas Recipe?
Absolutely! Just be sure to thaw the shrimp fully and pat them dry before tossing with the spices to prevent excess moisture and ensure they roast properly.
What if I don’t have all the spices listed?
No worries! Garlic powder, chili powder, and cumin are the key flavors, so use what you have and adjust to taste. Even a simple mix of chili powder and cumin can make a tasty fajita seasoning.
Can I make this recipe gluten-free?
Yes, just swap the flour tortillas for corn tortillas or lettuce wraps to make it naturally gluten-free without sacrificing any flavor.
How do I know when the shrimp are cooked perfectly?
The shrimp should turn pink and opaque, curling slightly but not too tightly. Overcooked shrimp become rubbery, so keep a close eye during the 12 to 13 minute roasting time.
Is this Sheet Pan Shrimp Fajitas Recipe spicy?
It has a gentle kick from the chili powder but isn’t overwhelmingly hot. You can adjust spice levels by increasing or decreasing the chili powder or adding fresh jalapeños for extra heat.
Final Thoughts
This Sheet Pan Shrimp Fajitas Recipe brings incredible flavor, vibrant color, and easy prep to your dinner table with minimal effort. It’s one of those recipes that feels special yet comes together in a flash, making it perfect for weeknights or weekend gatherings. Give it a try and watch how fast it disappears—your family and friends will thank you for this flavorful, fuss-free favorite!
Print
Sheet Pan Shrimp Fajitas Recipe
- Prep Time: 5 minutes
- Cook Time: 13 minutes
- Total Time: 18 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican
Description
This Sheet Pan Shrimp Fajitas recipe offers a quick and flavorful meal perfect for busy weeknights. Tender shrimp and vibrant bell peppers and onions are seasoned with classic fajita spices, then roasted together on a single sheet pan for easy cleanup. Served with warm flour tortillas, fresh lime juice, and cilantro, this dish combines smoky, zesty flavors with minimal effort.
Ingredients
Shrimp and Vegetables
- 1 pound shrimp, peeled and deveined (16–20 or 21–30 count)
- 2 bell peppers, thinly sliced (red and yellow)
- 1 medium red onion, thinly sliced
Seasonings and Oils
- 3 tablespoons olive oil
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons chili powder
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons paprika
- 1 ½ teaspoons onion powder
- 2 teaspoons kosher salt, or more to taste
For Serving
- 1 lime, juiced
- ½ cup cilantro, chopped
- Flour tortillas
Instructions
- Preheat and Prepare: Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper for easy cleanup and to prevent sticking.
- Season Shrimp and Vegetables: In a large bowl, combine the peeled and deveined shrimp with the thinly sliced bell peppers and red onion. Drizzle the mixture with olive oil and sprinkle all the spices—garlic powder, chili powder, ground cumin, paprika, onion powder—and kosher salt. Toss everything thoroughly to ensure an even coating of oil and spices.
- Arrange on Sheet Pan: Spread the well-coated shrimp and vegetable mixture onto the prepared sheet pan in a single, even layer. This helps ensure even roasting without overcrowding.
- Roast: Place the sheet pan in the preheated oven and roast for 12 to 13 minutes. Cook until the shrimp turn pink and opaque and the vegetables are tender with lightly charred edges, enhancing the smoky flavor.
- Finish with Lime and Cilantro: Remove the pan from the oven and immediately squeeze fresh lime juice over the shrimp and vegetables for a bright, zesty finish. Sprinkle chopped cilantro over the top to add freshness and color.
- Serve: Serve the roasted shrimp and vegetables hot with warm flour tortillas and your favorite fajita toppings such as sour cream, guacamole, or shredded cheese if desired.
Notes
- Use parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
- Adjust seasoning to your taste, especially salt and chili powder, depending on your spice preference.
- You can substitute shrimp with chicken or a mix of vegetables for variety.
- For gluten-free option, serve with corn tortillas instead of flour tortillas.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
